Side dishes

Beetroot Dip
An aromatic dip prepared from beetroot roasted in spices, garlic and yoghurt. Scrumptious with fresh or toasted pita bread or raw vegetables cut into baton or small pieces (try cauliflower, carrot, cucumber, celery and broccoli). Easily prepared a few days in advance and will keep in a sealed container in the refrigerator for 2 weeks.
8 - 10 serving
Prep: 15 minutes
Cook: 30 - 45 minutes
Tabouleh
Tabouleh is a light and refreshing salad of bulgur wheat. Tabouleh is found in delicatessens and supermarkets in Australia. It is an excellent salad to eat with shop bought roasted chicken as an easy picnic or a light dinner.
6 Portions
Prep: 10 minutes plus 1 hour soaking of the bulgur wheat
Three Tomato Salsa
Three Tomato Salsa
Summer brings the best selection of tomatoes local and imported. Make the most of the varied colours and flavours while you can.
4-6 Portions as a dip
Prep: 15 minutes
Spinach Parcels
Spinach Parcels
Spinach pie is an everyday dish in Australia, it is prepared from silverbeet rather than English spinach but English spinach works as well.
6 Portions
Prep: 30 minutes
Cook: 20 minutes
Purple Sprouting Broccoli with Sage and Tomato Concasse
In the past few years purple sprouting broccoli has seen a revival, now as soon as its season begins shops sell it in abundance.
6 Portions
Prep: 10 minutes
Cook: 10 minutes
Plantain Slithers
Plantain slivers make a lovely snack food. They are very easy and quick to make and go well with a sweet chilli dip.
Prep: 5 Minutes
Cook: 5 Minutes
Spiced Roast Vegetables Wedges
This is an easy but delicious way of roasting vegetables. Whenever possible I like to leave the skin on my root vegetables as this adds to the colour and texture of the vegetables. The vegetables can be prepared the evening or morning before cooking them and stored in water in the refrigerator.
6-8 portions
Prep: 10-15 minutes
Cook: 1.5 hours
Jewelled Couscous
Jewelled Couscous
This is a coulorful dish of couscous with a selection of dried fruits, pistachios and saffron. The dish is usually prepared with rice but couscous provides a lighter tasting dish. This dish is used for a stuffing for our Roast Saffron Turkey but it also makes a great accompaniment to roast chicken, grilled fish, meat, vegetables and ham.The jewelled couscous can be served hot or cold.
10-12 Portions
Prep: 20 minutes
Cook: 5 minutes
Roast Baby Vegetables
This is an easy but delicious way to roast vegetables. The beauty of baby root vegetables is not only are they sweet but their is no need to cut them for roasting. When choosing your vegetables choose ones of a similar size to allow even cooking otherwise add the small vegetables later in the roast.
6-8 portions
Prep: 5 minutes
Cook: 1hour
Parsnip Rosti
Parsnip Rosti is an alternative to the potato rosti. The parsnips give it a more nutty flavour.
6 Portions
Prep: 10 minutes
Cook: 20 minutes
Steamed Pak Choi with Ginger and Garlic
My favourite way to cook Chinese greens is not stir frying but steaming. Steaming the vegetabbles retains their flavour, colour and texture, it is also quicker and healthier.
6 Portions
Prep: 5 minute
Cook: 5 minutes
Plantain Strips
Plantain crisps not only make a great addition to many dishes they are also good served as a snack with Thai sweet chilli sauce or guacomole. They will last for several days in an air tight container
6 Portions as a garnish 2-4 as a snack
Prep: 5 minutes
Cook: 5 minutes
Roast Pumpkin Wedges
The sweet flesh of a pumpkin is great, but this recipe gives it a little extra that is well worth the effort.
Prep: 10 minutes
Cook: 45 minutes
Oranges with Ham and Apricot Stuffing
This recipe for Oranges with Ham and Apricot Stuffing is an ideal accompaniment to the Christmas meal.
Prep: 10 minutes
Cook: 20 minutes
Autumn Minestrone
There are many variations on minestrone soup from different regions in Italy. What goes into the soup also depends on the season with vegetables such as broad beans in the summer and pumpkin in Autumn. It is easy to vary the ingredients to what is best when you prepare the soup, just add the quick cooking vegetables near the end of the cooking. This a hardy dish and makes a great meal on a cold night.
6-8 Portions
Prep: 15 minutes
Cook: 50-60 minutes
Individual Layered Root Vegetable Tarts
Layers of thinly sliced root vegetable infused with garlic and herbs on a puff pastry base, makes an enticing dish for any special occasion. The tarts can be prepared in the morning or day before and simply placed in the oven when ready to serve.
6 Portions
Prep: 15 minutes
Cook: 40-45 minutes
Mango Chutney
Mango Chutney in serving bowl.
Mango chutney is one of the best known condiments to curries. It is also great with cheese, pork pies and cold meats. It is fairly simple to make and lasts for at least 6 months kept in a dry cold environment.
750g to 1kg chutney
Prep: 10 minutes
Cook: 30 minutes
Refried Beans
Refried Beans, ready to eat
In my recipe, pinto beans and kidney beans are simply fried up with onions, garlic and spices, then lightly mashed. While I am sticking to a vegetarian version of the dish, many recipes only require pinto beans and some include bacon.
6 Portions
Prep: 5 Minutes
Cook: 10 Minutes
Baby Spinach Salad
A simple salad to put together in a couple of minutes. It makes an excellent light salad on its own or serve it as a side dish.
2 Portions
Prep: 5 minutes
Tomato Salsa
Tasty Homemade Tomato Salsa
While there is an endless selection of prepared salsa in the supermarket which taste processed, and there are hundreds or recipes, I feel my recipe is an easy to make, lovely, tasty version of this classic. Nothing beats a homemade salsa, and my favourite basic salsa not only makes a tasty dip, but an amazing accompaniment to so many dishes. Fab with barbecued fish, steak and lamb.
400g of Salsa
Prep: 10 Minutes
Cointreau and Cranberry Sauce
Cranberry sauce is an essential accompaniment to roast turkey. Cointreau creates a slightly lighter flavoured sauce to the port variety.
10-12 portions
Prep: 2 minutes
Cook: 15 minutes
Wild Mushroom Sticky Rice
Chinese glutinous rice is a short grain rice which when steamed makes a delicious dish on its own or as an accompaniment to meat and vegetable dishes.
6 Portions
Prep: Preparation Time
Chestnut, Prune and Sage Stuffing Balls
Stuffing balls make an excellent accompaniment to turkey. They are quick to prepare and cook but impressive.
8-12 Portions
Prep: 10 minutes
Cook: 20-30 minutes
Bacon and Sausage Koftas
This makes a nice change to the traditional chipolatas wrapped in bacon, to accompany the christmas turkey. In this recipe I have included some chopped coriander and spices, to accompany the Roast Saffron Turkey but if you are preparing a more traditional roast simply leave these out and add some sage or chopped parsley instead.
12 Portions
Prep: 15 minutes
Cook: 15 minutes under the grill of 40 minutes in the oven with the turkey
Asparagus Barbecued with Garlic and Basil
Asparagus cooks beautifully on the barbecue when wrapped in foil. Cooked on the side of the barbecue they make a tasty accompaniment to an alfresco meal.
6 Portions
Prep: 5 minutes
Cook: 10 minutes
Couscous Salad
Couscous is extremely easy to prepare and very versatile. Once you know how to make it you can add your own choice of flavours according to its use. This salad makes an excellent accompaniment to hot and cold roast and barbecued meats for a change to the very mush loved roast vegetables which are more suited to winter.
6 - 8 Portions
Prep: 5 minutes
Cook: 8 - 10 minutes
Brussels Sprouts with Chestnuts and Honey
This is a quick and easy way of preparing sprouts and makes a great accompaniment to roast turkey or goose. By partially precooking and refreshing them, you help to retain their greenness and flavour. They can be prepared to this stage 1-2 days in advance and stored in a sealed container in the refrigerator.
Prep: 10 minutes
Cook: 10 minutes
Herrings with Red Rice Stuffing in Parma Ham
Herrings with a Red Rice Stuffing
Herrings in this country are a very underated while in countries such as Sweden daily life wouldn't be the same without them. The flesh of herrings is tender and sweet. They are also very good for us as they contain omega 3 fats that are thought to fight cancer. This dish makes a good light dinner full of flavour at the end of a long summer day. You can vary the stuffing according to your own taste if you like, wild rice makes a good substitute to red rice if you are unable to find it.
Prep: 15 minutes
Cook: Cooking Time 45 minutes (this includes the rice)
Plum Cheese
Just like quince, plums make a delicious firm jelly known as cheese. It makes a great accompaniment to terrine or cheese.
Approximately 500g (1 large or 2 small jars)
Prep: 5 minutes
Cook: 1½ hours (dependant on size of plums)
Red Cabbage, Apple and Walnut Coleslaw
This easy to prepare, and very tasty coleslaw is very quick to prepare and make. I think of it as a very much grown-ups coleslaw, reminiscent of a Waldorf Salad.
4-6 Portions
Prep: 10 minutes
Spicy Thai Sweet Potato Wedges
Barbecued sweet potato wedges make a great accompaniment to barbecued or grilled dishes. Good with barbecued steaks, fish, chicken and vegetables. Serve with a little sour cream or creme fraiche.
4-6 Portions
Prep: 15 minutes
Cook: 15 minutes
Potato Dauphinoise
This is one of my staple recipes that I just couldn't do with out, be it for a family meal, dinner with friends or catering for 50 plus. Delicious with a roast, in fact it is an excellent accompaniment to all manner of dishes.
6 Portions
Prep: 5 minutes
Cook: 45 minutes
Blinis
Blinis
Blinis are small pancakes that are traditionally served before lent like Pancake day on Shrove Tuesday. They are usually served with sour cream and caviar but there are many variations, the moist common being smoked salmon and caviar.
24 Pancake
Prep: 10 minutes (plus 1 hour standing time)
Cook: 10 minutes
Kale Paneer
Homemade Kale Paneer, far better than anything bought
An adaption of the traditional saag paneer, kale makes a nice change with plenty of texture and flavour. Those who make their own saag paneer will tell you that the homemade version is far tastier than the wet and soggy one often served in restaurants. The restaurant version are often made with canned spinach and taste as nice as it sounds. (The worse saag paneer I ever had was made with processed sliced cheese instead of paneer and the business still insisted it was the real thing.)
4 to 6 Portions
Prep: 10 Minutes
Cook: 10 Minutes
Papaya Pok Pok
Papaya Pok Pok served
This is a very spicy, sweet and sour tasting salad from Thailand.
Cook: 4 Portions
New Potato and Olive Oil Mash
This is a rough mash of new potatoes with their skins, rather than smooth and creamy, this mash has texture and flavour.
6 Portions
Prep: 1 minute
Cook: 10-15 minutes
Asparagus and Herb Quiche
Asparagus and Herb Quiche
I've always loved quiches and have been making them since I was a girl. This is a mild flavoured quiche that relies on the freshest of ingredients; of course the flavour will vary according to the herbs you use. I like to make this quiche with a peculiar mixture of herbs that grow in abundance in my garden in Spring and Summer. (So, why waste them). This quiche makes a nice supper or serve it on a more special occasion as a starter.
6 Portions
Prep: 15 minutes
Cook: 20 minutes
Garlic and Ginger Brussel Sprouts
To some, brussel sprouts will never be on their list of favourite food! I, on the other hand, love them. This recipe lifts them to a new height of yumminess. (Even the doubters may find they are actually yummy to eat!)
2 portions
Prep: 10 minutes
Cook: 10 minutes
Roast Root Vegetables
Whether as a dish on their own, or as an accompaniment, there is nothing so nice as roast vegetables. The trick is not to burn them, but to get them to slightly caramelise to maximise their taste.
2 portions
Prep: 10 minutes
Cook: 45 minutes
Pickled Chillies
Pickled Chillies, ready to store
It's simple to make a basic vinegar brine and a great way to preserve and enjoy food. I often find myself with an abundance of one ingredient in my fridge, pickling them is a great way to use them in the future.
750ml jar
Prep: 5 minutes
Cook: 3-5 minutes
Chargrilled Asparagus with Oregano and Tomatoes
Cooking Asparagus on the barbecue makes them really tasty. Our recipe shows you how to prepare and cook them easily and quickly.
6 Portions
Prep: 5-10 minutes
Cook: 10 minutes
Cauliflower with Garlic and Parsley
Simple addition of a few ingredients to boiled cauliflower makes an extra side dish to meat and poultry dishes.
Prep: 10 minutes
Cook: 5 minutes
Traditional Guacamole
Traditional Guacamole
A traditional guacamole with plenty of kick. The great thing about this recipe is that you can increase the kick with extra Tabasco, or you can make it very mild for those spice virgins.
4 Portions
Prep: 10 Minutes
Brussel Sprouts and Chestnut Ravioli with a Wild Mushroom and Cranberry Sauce
Ravioli
This recipe is ideal starter for those tradionalists whom just happen to be vegetarians. It is a yummy alternative to some meat based starters.
6 Portions
Prep: 30 minutes
Cook: 20 minutes
Large Tri-Colour Salad
This salad is the perfect combination of flavours and simplicity, it is made up of only 3 ingredients. You will need ripe and full flavoured plum tomatoes or vine ripened ones as a tasteless one will do nothing for this salad as it relies on quality ingredients. It is also best to use buffalo mozarello which is now available in most supermarkets in the United Kingdon and many other countries, this mozzarella is soft and melts in the mouth (if you can not find this the regular variety of soft mozzarella will do).
12 Portions
Prep: 15-20 minutes
Glazed Fruit with Almonds
Simple glazed fruit makes an eye catching and tasty accompaniment to the christmas roast turkey, it also works well with leg of ham or roast goose or duck.
12 Portions
Prep: 5 minutes
Cook: 5 minutes
Roasted Spanish Potatoes
In this recipe you simply roast potatoes in Spanish olive oil with typical Spainish spices.
Prep: 10 minutes
Cook: 60 minutes
Split Green Pea Mash
In this English recipe for dried pea mash I have included chopped parsley and mint for a fresh change. This makes a great accompaniment for deep fried or grilled fish, duck or pork.
6 Portions
Prep: 5 minutes
Cook: 30 minutes
Lotus Root Chips
These make an impressive nibble for any type of entertaining. They also make a great garnish for Oriental dishes.
Prep: 5 minutes
Cook: 5 minutes
Salad of Roasted Summer Vegetables
A selection of roasted vegetables makes a delicious salad. It can be prepared well in advance but needs to be served at room temperature to bring out the flavours. The salad makes an excellent accompaniment to roasted meats or serve with polenta wedges.
12 Portions
Prep: 15 minutes
Cook: 30 minutes
Chipolatas Wrapped in Bacon
Chipolatas wrapped in bacon are an essential accompaniment to Christmas roast turkey.
8 Portions
Prep: 5 minutes
Cook: 15 minutes
Braised Red Cabbage with Caraway Seeds
In what must be the last of the real peasent foods, Red Cabbage with Caraway Seeds is a real treat. I think that the scandinavians have this recipe perfected.
6-8 Portions
Prep: 15 minutes
Cook: 1 hour
Akara (Bean Fritters)
Akara's are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.
4-6 Portions
Prep: 15 minutes plus 6-8 hours soaking of the beans
Cook: 10 minutes
Stuffed Chicory Gratin
Chicory is a very popular vegetable across the channel, but in Britain it is hardly ever seen on restaurant menus. It is a pity, because, as with this recipe, Chicory is very tasty.
6 portions
Prep: 20 minutes
Cook: 1 hour and 15 minutes
Stir Fried Choy Sum (Flowering Chinese Cabbage)
Stir Fried Choy Sum
Chinese vegetables are excellent when stir fried and served with a simple sauce. Stir fried vegetables are a good accompaniment in a Chinese meal with meat, tofu or seafood dishes and steamed rice.
6 Portions as part of a meal
Prep: 10 minutes
Cook: 5 minutes
Buttermilk Corn Muffins
This recipe shows that muffins can be more savoury than sweet. They are very yummy when just out of the oven and the butter is melting while you eat them.
12 Muffins
Prep: 5 minutes
Cook: 15-20 minutes
Fried Green Tomatoes
Fried Green Tomatoes
Summer brings an abundance of tomatoes and this includes those slightly sour green tomatoes. Good quality green tomatoes are delicious, they make an excellent chutney and are good in salsas. Crispy fried green tomatoes are excellent especially when they are accompanied by a little sour cream.
Prep: 10 minutes
Cook: 10 minutes
Samphire with a Miso Dressing
Samphire, an eatable plant that grows on sea cliffs and salt marshes is similar to very fine asparagus, and has a common name of sea asparagus. Its name comes from the corruption of Saint Pierre.
4 Portions
Prep: 5 minutes
Cook: 1 to 2 minutes
Ginger and Coriander Layered Dauphinoise
Dauphionise is a very rich but delicious way if preparing potatoes or similar root vegetables. You will need to slice the vegetables very thinl. This is best done with a mandolin, which is an expensive hand slicer which is extremely sharp and a great tool for preparing game chips and other thinly sliced vegetables. Alternatively, a Japanese Vegetable slicer works well, but is far less expensive that a mandolin.
6 Portions
Prep: 20 minutes
Cook: Cooking Time 40 minutes
Potato Rosti
The Potato Rosti is a ideal base for dishes. It's ingredients give it a lovely taste and texture.
8 Portions
Prep: 10 minutes
Cook: 20 minutes
Potato Chips
The humble potato chip is so easy to cook, but it is sad that so many restaurants fail to do them properly. This recipe will ensure your chips are cooked to prefection, every time.
6 Portions
Prep: 5 minutes
Cook: 10 minutes
Vietnamese Table Salad
This table salad accompanies many Vietnamese dishes and is simply made up of a selection of mixed herbs a little cucumber and lettuce.
Prep: 10 minutes
Cook: 6 portions
Plantain Chips
Plantain Chips served with various meats
Plantain Chips make a great snack or side dish to meat, fish or vegetable dishes. I enjoy them with a spicy sauce such harissi or with a sweet chilli sauce as a dip.
Prep: 5 Minutes
Cook: 5 Minutes
Cauliflower and Spinach with Coconut
Freshly ground coconut adds flavour and texture to this simple and spicy dish.
4-6 Portions
Prep: 15 minutes
Cook: Cooking Time 10 minutes
Game Chips
Game chips are thin crisp chips that are traditionally served with roast game birds. Game chips also make a great snack in replacement of commercial crisps. You can use a variety of root vegetables for a change eg. parsnip, beetroot, celeriac and Jerusalem artichokes.
Prep: 5 Minutes (plus 20 Minutes to soak chips)
Cook: 10 Minutes
Goats Cheese Soufflés with a Tomato and Basil Dressing
Goats Cheese Soufflé
Soufflés are always considered a risky business as the idea of a failure at the last minute. Soufflés are simple to prepare and cook just using a few ingredients. The simplest and the most delicious is the basic cheese soufflé.
6 -8 portion
Prep: 10 minutes
Cook: 40 minutes
Asparagus, Pea and Goats Cheese, Beetroot Ravioli
The combination of asparagus, peas and goats cheese make a tasty and light filling for ravioli. In this recipe I have used beetroot pasta which just adds a little depth but this recipe works just as well with plain pasta or for a really quick and easy ravioli use wonton or gow gee skins.
4-6 Portions
Prep: 30 minutes
Cook: 10 minutes
Sauteed Spinach
Sauteed Spinach simple but perfect makes a great accompaniment to numerous dishes and of course is great with mash. Many a time have a sat in a restaurant or cafe with a tasty sausage and mash longing for a little green spinach.
4-6 Portions
Prep: 2-5 minutes
Cook: 2 minutes
Rocket, Tomato and Buffalo Mozzarella Salad with Parmesan Crisps
Rocket and Buffalo Mozzarella
This dish only takes a few minutes from start to finish. The flavours are excellent as long as you have good quality ingredients you will be rewarded. Buffalo Mozzarella should melt in the mouth and is best eaten soon after it is prepared, so if you have a local importer its worth paying for. If you are unable to purchase it freshly, most supermarkets now sell it sealed in small plastic bags alongside the normal variety of mozzarella. The best tomatoes are vine ripened or plum tomatoes, they should be bright red and ripe (try smelling them when you purchase them for flavour) tomatoes should be served at room temperature and not cold straight from the fridge.
4 Portions
Prep: 5 minutes
Cook: 5 minutes
Chargrilled New Potatoes
Cooking the monkfish and new potatos
An easy way to cook new potatoes on the barbecue, while giving them a slightly smoky flavor.
6 Portions
Green Beans with Garlic and Tomatoes
This recipe of Green Beans with Garlic and Tomatoes is a tasty side dish. It takes less than half an hour to prepare.
6 Portions
Prep: 10 minutes
Cook: 10 minutes
Spinach with Raisins and Pine Nuts
Spinach with Rasins and Pine Nuts makes a tasty side dish for, chicken, lamb and oily fish.
Prep: 10 minutes
Cook: 10 minutes
Herb and Sun dried Tomato Polenta Croutons
Croutons of firm polenta make an excellent stand by dish or accompaniment to a meal. I regularly prepare large quantities of polenta cutting into wedges or circles and freeze it in batches (they take less than hour to defrost). Polenta Croutons or wedges are an excellent accompaniment to roasted vegetables or a simple tomato, mozzarella and rocket salad or try them with a wild mushroom sauce.
6 Portions
Prep: 5-8 minutes
Cook: Around 10 minutes (depends on the polenta you have purchased)
Paprika, Bean and Pea Rice
A simple but really tasty rice that can be served hot or cold excellent with barbecued meat and seafood or roasted chicken. You may vary the ingredients in this recipe by adding ingredients such as diced red peppers.
6 Portions
Prep: 10 minutes
Cook: 25 minutes
Char Grilled Sweet Potato, Carrots and Beetroots
Char Grilled Sweet Potato, Carrots and Beetroots
Barbecued sweet potato, carrots and beetroots make a great accompaniment to meat dishes. Just a little different from everyday potatoes.
6 Portions
Prep: 20 minutes
Cook: 15-20 minutes
Aubergine Caviar
There are times when cavier is just not suitable. Some of our friends are vegetarians and this dip makes a perfect substitute for them. Of course, this dish goes well with roasted pita bread
Prep: 10 minutes
Cook: 60 minutes
Baby Cauliflower Mornay
Small individual cauliflower's are gorgeous in May and early June with closely knitted florets, they are tender but crisp at the same time. Mornay sauce is often overlooked and regularly cooked poorly but good mornay sauce with cauliflower is a marriage made in heaven. I like to add egg yolks to my sauce as this makes it puffy, light and golden, and a few fresh breadcrumbs sprinkled over the top give it a little texture.
6 Portions
Prep: 10 minutes
Cook: 25 minutes
Saffron Couscous Salad
Saffron Couscous Salad
Couscous is extremely easy to prepare and very versatile dish. You can add your own choice of flavours to suit your own taste.
6 Portions
Prep: 10 minutes plus 30 minutes standing
Asparagus Risotto
Asparagus risotto
This asparagus risotto is a light and tasty dish. Risotto needn't be heavy, with slow careful cooking it should simply melt in your mouth, not sink to the pit of your stomach. This recipe also includes a small amount of dried wild mushrooms but if you are lucky enough to get your hands on seasonal morels they will be even better.
6 Portions
Prep: 10 -15 minutes
Cook: 30-40 minutes
Brussel Sprouts Glazed with Chestnuts and Cranberries
In this recipe the brussel sprouts are complemented by a combination of flavours and colours. By partially precooking and refreshing the sprouts , you help to retain their greenness and flavour. They can be prepared to this stage 1-2 days in advance and stored in a sealed container in the refrigerator.
12 Portions
Prep: 5 minutes
Cook: 10 minutes
Polenta Cake with Taleggio
Polenta Cake with Taleggio makes a great starter or if cut into small portion, it makes tasty finger food.
4 Portions
Prep: 15 minutes
Cook: 30 minutes
Aubergine Sandwiches with a Ricotta and Pistachio Filling
Aubergines are one of my favourite vegetables and they are so versatile. In this recipe a filling of ricotta is sandwiched between slices of aubergine before being coated in a herb crust.
6 Portions
Prep: 20 minutes
Cook: 10 minutes
Chilli Bean Tacos
This is definitely one of my comfort dishes. I have eaten tacos with kidney beans as long as I can remember. There is absolutely no need to add mince to this recipe as it just adds bulk not flavour. A great dish to cook after a tiring day at work.
2 Portions
Prep: 10-15 minutes
Cook: 20-30 minutes
Zucchini Fritters
I’ve been making Zucchini Fritters for years and never got round to writing a recipe for them. These fritters are so versatile and are scrumptious hot or cold. Serve them as a canapé, an easy starter, as part of a buffet or cold for a picnic. The perfect accompaniment is a simple Tzatziki.
20 - 25 Fritters
Prep: 15 minutes
Cook: 10 - 15 minutes
Silverbeet and Stilton Crepes
This is a really great savoury crepe fillings the silverbeet with a slightly bitter flavour combines brilliantly with the richness of stilton, resulting in a creamy delicious filling. (Silverbeet in Australia is known as spinach).
6 Portions
Prep: 15 minutes
Cook: 15 minutes
Lime and Honey Glazed Brussel Sprouts
For those, whom the thought of brussel sprouts is an abhorrent, the idea that there are diffent recipes to cook the things must be strange! Well, all I can say is give this recipe a go and you will become a brussel sproutphilia.
Prep: 10 minutes
Cook: 10 minutes
Minted New Potatoes
New potatoes with mint served hot or cold are a match made in heaven.
6 Portions
Prep: 5 minutes
Cook: 10-15 minutes
Hasselback Potatoes
Hasselback Potatoes
I have being preparing these potatoes for years after my father in law served them to me on Christmas day. It wasn't for many years that I discovered the dish originated from Sweden.
8 Portions
Prep: 15 minutes
Cook: 60 minutes
Salad of Pesto New Potatoes
This take on Potato salad, with pesto, makes a nice change and is very easy to prepare.
2 Portions
Prep: 5 minutes
Cook: 10 minutes
Couscous Salad
Simple and quick to prepare, this salad makes an excellent accompaniment to hot and cold roast meats for a change to the very much loved roast vegetables which are more suited to winter roasts.
6-8 Portions
Prep: 10 minutes
Cook: 5 minutes
Salad Roasted Beetroot and Jerusalem Artichokes with Baby Spinach and Walnuts
This makes an excellent light alternative to the typical Christmas roast to accompany your Goose or Turkey. Of course it makes a delicious dish on its own or as an accompaniment to many dishes.
6 Portions (for 10-12 simply double the quantities)
Prep: 10 minutes
Cook: 30-45 minutes
Saag
Saag
This one of my favourite accompaniments to a meat and fish Indian dishes. Spinach or a simulator green leaf vegetable are cooked down to almost a puree with herbs and spices and are accompanied with sweet potato or a similar root vegetable. You can pre-cook the spinach and prepare all the ingredients ahead and simply finish the dish 10-15 minutes before serving.
4-6 Portions:
Prep: 15 minutes
Cook: 15 minutes
Soba Buckwheat Noodles
Fresh soba noodles are much better than the commercial dried varities with a more delect and tender texture. With a little practice you will find theese easy to make using a similuar method to pasta but the dough is much more brittle.
Prep: 30 minutes
Cook: 2-3 minutes
Mushrooms with Parsley and Garlic
Mushrooms with Parsley and Garlic
While the ingredients of this tapas dish are simple the result is impressive, with tender mushrooms richly flavoured with garlic and olive oil. Have lots of bread neat you to soak up all those delicious juices.
Prep: 5 minutes
Cook: 5 minutes
Baby Vegetable Tempura
Baby Vegetable Tempura
This is an easy recipe that only takes a few minutes to prepare, you can use your choice of vegetables if you wish and tiger prawns are also good.
4 portions
Prep: 5 minutes
Cook: 5 minutes
Cashew and Coriander Hummus
The addition of cashew and coriander to a traditional hummus creates a dedcadent and slightly sweeter version of this delicious dip.
Aproximately 500g
Prep: 10 minutes
Cook: cook time
Sansai Nabe for Two: Pot Cooked Vegetables and Bean Curd
Sansai Nabe for Two: Pot Cooked Vegetables and Bean Curd
Pot cooked dishes are warming dishes from Northern Japan. They are a rural style dish where all the ingredients are served in a attractive Japanese pot. When preparing a pot dish with meat you will need double the amount of vegetables to meat. This vegetable dish contains unusual vegetables and ingredients that are typical of Japan, you will be able to purchase these from any good Chinese or Japanese Supermarket. Cut the vegetables into even piece so that they cook evenly. If you wish to prepare this dish for more than two simply increase the ingredient accordingly.
Prep: 30 minutes
Cook: 20 minutes
Potato Rosti with Goats Cheese
This recipe of Potato Rosti with Goats Cheese makes an ideal side dish or a starter. They are easy to prepare and cook.
6 Portions
Prep: 10 minutes
Cook: 20 minutes